Tenzing Coupe Cocktail: The Copper Bell by Matty Eggleston

1.75oz Grateud Bouquet de Borderies Cognac
.75oz Bitter Truth Apricot Liqueur
.5oz Pages Liqueur Maurin Dry Vermouth
2 dashes Bitter Truth Orange bitters
2 dashes Bitter Truth Grapefruit Bitters
1 barspoon honey syrup (3:1)
Stir with ice.  Strain into frozen cocktail glass.
Garnish with a squeeze of grapefruit peel, aiming oils on outside of glass.
Curl peel around a Luxardo cherry and skewer with pick.

Tenzing Coupe Cocktail: The Trade Street by Griffin Elliott

2 oz St. George Terrior Gin
.75 oz  lime juice
.5 oz celery juice
. 5 oz simple syrup
1 Egg white
Rinse of Pages Verveine du Verte
Garnish: 3 drops Bitter Truth Creole bitters & thin cucumber slice
Add all ingredients to shaker, dry shake, add ice, hard shake. Strain into rinsed coupe. Garnish.

Tenzing Coupe Cocktail: The Fog of More by Chad Hauge

In a shaker combine:
.75 Pages Verveine du Velay Verte
.75 Novo Fogo Gold
.25 CH Amaro
.75 Coconut Milk
.75  Dark  Matter  Chocolate City  Bomber Ice Coffee
1 whole egg
2 dash Bitter Truth Spiced Chocolate Bitters
1 1.25" ice cube
Vigorous shake until ice no longer rattles
Pour into Old Fashioned Glass
Crack fresh black pepper on top

Tenzing Coupe Cocktail: The Wooden Indian by Michael Page.

1.5 oz Lepanto Brandy Solera Olorosso Viejo
.75 oz  Pages Liqueur Maurin
.5 oz Luxardo Angioletto
2 dashes Bitter Truth Xocolatl Bitters
Cherry Cavendish Tobacco Smoke
Luxardo Cocktail Cherry

Stir cocktail in mixing glass with ice, strain into tobacco smoked Old Fashioned glass, garnish with cherry.